https://foodimade.comRSS for NodeWed, 20 Feb 2019 16:47:56 GMThttps://foodimade.com/pan-roasted-steak/https://foodimade.com/pan-roasted-steak/Thu, 14 Feb 2019 00:00:00 GMT<p>This is the method outlined for cooking dry aged steaks in <a href="http://www.milkandmode.com/2010/12/pan-roasted-dry-aged-rib-eye-steak.html">David Chang’s “The
Mind of a Chef”</a> series. Packing the steak in salt draws the moisture out of the
steak, and allows you to form a salt crust on the steak.</p>
<p>The timing of the steak in the oven will vary with the thickness and weight of
your steak, amount of bone/fat etc. I recommend using a meat thermometer before
pulling it off the stove to ensure that it is the correct temperature before
you rest it. Measure your steak temperature at the thickest part of the meat,
preferably not directly touching any bone or fat.</p>https://foodimade.com/chicken-stock/https://foodimade.com/chicken-stock/Sun, 10 Feb 2019 00:00:00 GMT<p>Making chicken stock in the pressure cooker is a great way to minimize food waste. You
can save leftover bones from your chicken dinners in the freezer, as well as
scraps of vegetables that you might normally throw away- the ends of onions
and carrots or celery.</p>
<p>It also is one of the ways to elevate the flavor of your home cooking, as homemade stock will be much more flavorful than storebought stock.</p>
<p>I recommend using ziploc 2 cup containers to portion the stock and freeze so you can can have whenever you need those amounts.
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rel="noopener"
>
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<p>You can also use the same recipe with other large bones, like beef or turkey.</p>https://foodimade.com/buttermilk-roast-chicken/https://foodimade.com/buttermilk-roast-chicken/Thu, 07 Feb 2019 00:00:00 GMT<p>After trying my <a href="/recipe/roast-chicken">crispy roast chicken</a>
using Thomas Keller’s no-brine method, I
heard about Samin Nosrat’s recommended <a href="https://www.saltfatacidheat.com/buttermilkmarinated-roast-chicken/">buttermilk roast
chicken</a>
which she showcases in her Netflix TV Show “Salt, Fat, Acid Heat”.</p>
<p>Nosrat uses this recipe’s simplicity to showcase the effects of heat, so she
only uses three ingredients, but once you master this recipe you can experiment
with adding parsley, paprika and other flavorings to enhance the flavor of the
chicken.</p>https://foodimade.com/short-rib-rendang/https://foodimade.com/short-rib-rendang/Fri, 01 Feb 2019 00:00:00 GMThttps://foodimade.com/mashed-cauliflower/https://foodimade.com/mashed-cauliflower/Wed, 30 Jan 2019 00:00:00 GMT<p>Mashed cauliflower is a healthy alternative to mashed potatoes and using an
Instant Pot steam function, or a regular stovetop steaming insert, it can be
actually much faster to make.</p>https://foodimade.com/minced-chicken-with-basil/https://foodimade.com/minced-chicken-with-basil/Sun, 20 Jan 2019 00:00:00 GMT<p>This is a take on a normal stir fry chicken basil dish, but using the minced
chicken can produce a very comforting homestyle dish. You can also add chinese
pickles to this dish if you want a little bit of crunch.</p>https://foodimade.com/roasted-cauliflower/https://foodimade.com/roasted-cauliflower/Sun, 20 Jan 2019 00:00:00 GMT<p>Cauliflower is a delicious starchy side that can take the place of potatoes or other heavier carbs.</p>https://foodimade.com/roast-chicken/https://foodimade.com/roast-chicken/Wed, 09 Jan 2019 00:00:00 GMT<p>My gold standard for roast chicken is the crispy skin, salty chicken they serve
at Oktoberfest, also called Wiesnhendl, or just Hendl. It is the perfect
complement to a beer and can be made incredibly simply.</p>
<p><a href="https://www.geniuskitchen.com/recipe/thomas-kellers-favorite-roast-chicken-149560">Thomas Keller’s Chicken
Recipe</a>
only has 3 ingredients- the chicken, salt, and pepper. He actually states that
many of the traditional recipes that brine the chicken, add oil or butter, or
add other types of moisture are actually antithetical to the goal of crispy
skin. The extra moisture may actually end up steaming the chicken instead of
roasting it.</p>
<p>When you are done roasting the chicken, I recommend using a guide like
<a href="https://www.geniuskitchen.com/how-to/carve-a-roasted-chicken-59">this</a> to
carve it into even pieces. The remaining carcass can be used to make a
flavorful <a href="/recipe/chicken-stock">chicken stock</a> or <a href="/recipe/meatball-congee">congee</a>.</p>https://foodimade.com/savory-egg-custard/https://foodimade.com/savory-egg-custard/Mon, 10 Dec 2018 00:00:00 GMT<p>This is a savory, comforting, creamy egg custard with cheese and garlic. I like
to use some of the techniques from Japanese Chawan Mushi to make the custard
incredibly smooth, like passing the liquid through a sieve to aerate and smooth
the mixture before cooking.</p>
<p>You can make this custard in a stove using a bain-marie (water bath) method,
but I find the Instant Pot method to be much more predictable and easy.</p>https://foodimade.com/hot-chocolate/https://foodimade.com/hot-chocolate/Sun, 09 Dec 2018 00:00:00 GMT<p>I like to make this spicy hot chocolate from scratch. It has a rich chocolatey flavor without being too thick.</p>
<p>I like to make this a dessert cocktail sometimes, adding about 1 ounce of whiskey or rum to 5 ounces of the hot chocolate.</p>https://foodimade.com/beer-braised-instant-pot-ribs/https://foodimade.com/beer-braised-instant-pot-ribs/Wed, 05 Dec 2018 00:00:00 GMT<p>Beer braised ribs are made super quick with the use of a pressure cooker. After
just 20 minutes of pressure cooking, the meat should be “fall-off-the-bone”
tender. The broiling step is optional but a great way to get the beautiful,
browned color and slightly crispy, sticky texture that sticks to your fingers.</p>
<p>Cooking the ribs on the trivet instead of in the liquid keeps the fat from
melting off the ribs and keeps them tender and juicy.</p>
<p>If you don’t have beer you can use water, but I feel like the beer gives the
ribs a more robust flavor.</p>
<p>This recipe is a modification of the recipe provided by the official Instant
Pot website for <a href="https://recipes.instantpot.com/recipe/easy-bbq-instant-pot-ribs/">Easy BBQ Instant Pot
Ribs</a>, but
I’ve incorporated my favorite bbq spot’s spice rub mix, and some suggestions
from <a href="https://www.bonappetit.com/recipe/instant-pot-glazed-and-grilled-ribs">bon apetit’s glazed and grilled ribs
recipe</a>
and <a href="https://www.thekitchn.com/instant-pot-ribs-recipe-258375">the kitchn</a>.</p>https://foodimade.com/mushroom-bacon/https://foodimade.com/mushroom-bacon/Sat, 01 Dec 2018 00:00:00 GMT<p>I was really surprised the first time I ordered a B.L.T. at By Chloe. Even
though they are a vegetarian restaurant, they have very successfully created
the texture of bacon for their sandwich by making <a href="http://laist.com/2016/04/05/by_chloe_bacon_magic.php">Mushroom
Bacon</a>. Though I have
been a skeptic of some vegetarian meat substitutes in the past, I had to admit
that the texture and flavor of the umami mushrooms is a very accurate
substitution for bacon, and less greasy, so it actually is easier to get a
crispy texture.</p>
<p>I love this in an <a href="/recipe/french-omelette">omelette</a>
or <a href="/recipe/bacon-egg-and-cheese">breakfast sandwich</a>.</p>https://foodimade.com/french-omelette/https://foodimade.com/french-omelette/Sun, 25 Nov 2018 00:00:00 GMT<p>A french omelette is a little different from the <a href="/recipe/omelet">american omelet</a>
(in more than just the spelling!) in that it
instead of folding over itself, it’s rolled into a loose roll, and fillings are
added after cooking. I’ve incorporated methods from <a href="https://www.foodnetwork.com/recipes/french-style-omelet-james-beard-method-recipe-2014551">James
Beard</a>,
<a href="https://www.bonappetit.com/test-kitchen/how-to/article/perfect-french-omelet-hint-will-butter">Bon
Apetit</a>,
and <a href="https://www.seriouseats.com/2016/04/how-to-make-french-omelette.html">Serious Eats</a>.</p>
<p>Unlike an american omelet, there is no browning on any part of the omelette if
done right, and the addition of milk and cooking over low heat will make it
fluffier.</p>
<p>The cheese or filling is optional, and you can try a variety of different
proteins. Lately my favorite filling has been <a href="/recipe/mushroom-bacon">mushroom bacon</a>
and gruyere cheese, topped with chives
and served with a simple arugula salad.</p>https://foodimade.com/sauteed-mushrooms/https://foodimade.com/sauteed-mushrooms/Fri, 23 Nov 2018 00:00:00 GMT<p>I make sautéed mushrooms for my family’s thanksgiving spread every year and I’ve gathered the following tips from various chefs such as Mark Bittman.</p>
<ol>
<li>Don’t soak the mushrooms in water. You can give them a quick rinse if you need but the best thing to do to remove dirt is to use a small brush or paper towel. Mushrooms release a lot of water when you cook them and you don’t want to add to that moisture, or you’ll really end up steaming or boiling the mushrooms instead of sautéeing them if you add more liquid early on.</li>
<li>Don’t crowd the pan- for the same reason as above- the mushrooms are going to release moisture as soon as they hit the pan. If you can sautée them in batches and move them to the side as you go, then you won’t let too much water collect in the bottom.</li>
</ol>https://foodimade.com/okra-tomato-stew/https://foodimade.com/okra-tomato-stew/Sat, 17 Nov 2018 00:00:00 GMT<p>We were excited to attend an event called <a href="https://www.mofad.org/events/2018/9/17/cooking-as-inheritance-beyond-soul-food-in-the-african-diaspora-with-carla-hall-and-pierre-thiam">Cooking as Inheritance: Beyond Soul
Food in the African
Diaspora</a>
a talk by Chefs <a href="http://www.carlahall.com/">Carla Hall</a> and <a href="https://www.pierrethiam.com/">Pierre
Thiam</a> at the <a href="https://www.mofad.org/">Museum of Food and
Drink</a> in Brookln, New York. Hall, a Tennessee Native,
and Thiam, a chef born in Senegal who has been cooking in New York for over 20
years, had an enlightening discussion tracing the roots of American soul food
to similar dishes in Africa.</p>
<p><a
href="https://www.mofad.org/events/2018/9/17/cooking-as-inheritance-beyond-soul-food-in-the-african-diaspora-with-carla-hall-and-pierre-thiam"
target="_blank"><amp-img layout="responsive" width="700" height="442"
alt="breakfast sandwich on whole grain bread" src="/./carla-hall-mofad.jpg"
></amp-img></a></p>
<p>Afterwards they each used the kitchen in the presentation space to cook their
interpretation of an okra stew, Thiam presenting a traditional Senegalese
Soupou Kandja, and Hall making this chunky okra stew with fire roasted
tomatoes. I really loved both preparations and was excited to try cooking both
at home. This was my attempt at recreating Hall’s okra stew, and I’ll be
writing up my attempt at the Soupou Kandja separately.</p>
<p>Okra has a bad reputation for being slimy- even this recipe’s chef Carla Hall
admitted that she is turned off by some traditional preparations of Okra.
However, she presented this as a way to present a smoky, drier okra by roasting
the okra chunks in batches and adding it to the bowl of stew after it has been
taken off the heat.</p>
<p>Though she prepared it as a vegetarian dish, I’ve added bacon strips to enhance
the smoky flavor of the charred okra. I love the chunky texture of this stew
and smoky flavor.</p>https://foodimade.com/beef-chili/https://foodimade.com/beef-chili/Mon, 05 Nov 2018 00:00:00 GMT<p>This is a very spicy, colorful chili that goes great over rice or with bread.
I like to add beer to the chili, which can add interesting malty notes to the
chili. If I have it, I specifically try to use a smoked or Rauchbier.</p>
<p>I prefer to make it in a slow cooker, but if you are pressed for time you can
make it in a dutch oven or stock pot, and simmer for 30 minutes instead of slow
cooking it for 2 hours.</p>
<p>I like to use habañero peppers and deseed them. You can find them in a variety
of colors to make the chili visually exciting.</p>
<div class="recipe-featuredImage">
<amp-img
layout="responsive"
width="700"
height="466"
alt="chopped habaneros"
src="/{{ './minced-habaneros.jpg' }}"
>
</amp-img>
</div>https://foodimade.com/pan-roasted-lamb-loin-chops/https://foodimade.com/pan-roasted-lamb-loin-chops/Mon, 15 Oct 2018 00:00:00 GMT<p>Lamb loin chop can be tricky to cook- if you’re using a thermometer to measure
the temperature make sure you don’t measure too close to the fat or bone, but
right at the middle of the thickest part of the chop.</p>
<p>I like this method of pan searing and finishing in the oven as it is pretty
forgiving, and easy to get the temperature correct. I like to use an <a href="%7B%25%20include_cached%20amazon-link.html%20asin=&#x27;B01HGLPVRW&#x27;%20%25%7D">Instant
Read Thermometer</a> to make
sure I get the meat perfectly cooked to a medium rare temperature. For a
thicker roast you can just increase the time in the oven.</p>https://foodimade.com/old-fashioned/https://foodimade.com/old-fashioned/Tue, 02 Oct 2018 00:00:00 GMT<p>My friend Choun was the beverage director at Rye House in New York for years
and makes the best Old-Fashioned I’ve ever had. He taught me and now I’m
teaching you.</p>
<p>To make it you’ll want <a href="%7B%25%20include_cached%20amazon-link.html%0Aasin=&#x27;B0085XZIGA&#x27;%20%25%7D">a large glass beaker</a> for stirring the cocktail, a <a href="%7B%25%20include_cached%20amazon-link.html%0Aasin=&#x27;B00IRY8CJ2&#x27;%20%25%7D">long
metal spoon for stirring</a>. I also highly recommend using a <a href="%7B%25%0Ainclude_cached%20amazon-link.html%20asin=%22B00395FHRO%22%20%25%7D">Tovolo Ice Tray</a> to make large rocks for your
cocktail. You can vary the flavors by swapping out the type
of bitters you use, but the classic is <a href="%7B%25%20include_cached%20amazon-link.html%0Aasin=&#x27;B003BP1BJK&#x27;%20%25%7D">Angostura Bitters</a>.</p>
<p>If you like to be super precise, I recommend making the cocktail on a precise
<a href="%7B%25%20include_cached%20amazon-link.html%0Aasin=&#x27;B000WJMTNA&#x27;%20%25%7D">kitchen scale</a>.</p>https://foodimade.com/kitchen-scale/https://foodimade.com/kitchen-scale/Tue, 02 Oct 2018 00:00:00 GMT<p>One of the best ways to improve your cooking and baking is to start measuring
everything when you start cooking. Then you can improve your recipes and tweak
them by using the exact same measuring system in the future. Using a measuring
cup is usually fine but it is not nearly as precise as using a digital scale.</p>https://foodimade.com/cornmeal-crusted-catfish/https://foodimade.com/cornmeal-crusted-catfish/Mon, 01 Oct 2018 00:00:00 GMT<p>Mark Bittman wrote up how to cook <a href="https://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html">White Fillet a Dozen
Ways</a> in broad
steps and this is my take on one of his preparations. I’ve added paprika and a
little more oil to the recipe, and I recommend using a softer whitefish like
catfish for this recipe. He also doesn’t provide timing for this method, but I
found it can cook quite fast so you will want to make sure you don’t overcook
the fish. I recommend using a <a href="%7B%25%20include_cached%20amazon-link.html%0Aasin=&#x27;B000YDO2MK&#x27;%20%25%7D">slotted fish turner</a> to flip the fish carefully without breaking the cornmeal
crust.</p>
<p>As I’ve been trying to eat more <a href="/recipe/whole-wheat">whole grains</a>
in my diet, this is a great recipe using
cornmeal which is gluten free and a good source of dietary fiber.</p>https://foodimade.com/farikal/https://foodimade.com/farikal/Sun, 30 Sep 2018 00:00:00 GMT<p><a href="https://en.wikipedia.org/wiki/F%C3%A5rik%C3%A5l">Fårikål</a> is the national dish
of Norway, and is a very simple braised lamb dish served over cabbage. The
seasoning is mostly from the whole peppercorns, but also benefits from a good
amount of salt and dill in the braising broth. The Instant Pot makes this a
super simple weeknight option, but if you don’t have a pressure cooker you can
use about the same instructions and cook with a heavy covered lid for about 70
minutes.</p>https://foodimade.com/fish-curry-zucchini/https://foodimade.com/fish-curry-zucchini/Fri, 28 Sep 2018 00:00:00 GMT<p>This is another of the recipes Mark Bittman published <a href="https://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html">a simple guide to
cooking fish in a variety of
ways</a>. While I’ve
used cod in this recipe, he notes specifically that you can use “cod, catfish,
sea bass, halibut, grouper, tilefish, haddock, some form of snapper”. You can
check out my writeup of one of the other poached fish variations <a href="/recipe/poached-cod-tomato-saffron-broth">in a fennel
tomato saffron broth</a>.</p>
<p>The slow poaching method of this fish off the heat yields an incredibly
delicate fish fillet, and complements the delicate curry flavor nicely. I
usually eat this over <a href="/recipe/brown-rice">brown rice</a>
or cauliflower.</p>https://foodimade.com/cacio-e-pepe/https://foodimade.com/cacio-e-pepe/Wed, 26 Sep 2018 00:00:00 GMT<p>“Cacio e Pepe” simply translates to “Cheese and Pepper” and the simple
combination of these ingredients really lets the pasta noodles shine. You want
to make sure to cook the noodles al dente so they have a good amount of
chewiness.</p>
<p>This is another classic Frank Prisinzano recipe from his classic East Village
restaurant Supper. He makes this recipe frequently on his snapchat and
instagram stories but as far as I can find he hasn’t written it down
explicitly. The closest is <a href="http://frankprisinzano.tumblr.com/post/56439300791/cacio-e-pepe-lunch-at-osteria-di-san-cesario">his tumblr
post</a>
in which he says “make a creamy emulsion with the cheese and the pasta water
and finish with the black pepper”. Trying to recreate this method using my own
measurements, this recipe is the closest I’ve been able to come.</p>
<p>Frank’s pasta recipes are classic and simple, and I love making them— You can
check out some of his other recipes I’ve posted about such as his <a href="/recipe/pasta-with-peas-and-pureed-tomatoes">Pasta with
Peas</a>,
<a href="/recipe/broccoli-garlic-spaghetti">Broccoli Garlic Spaghetti</a>,
and his <a href="/recipe/short-rib-ragu">Short Rib Ragú</a>.</p>
<p>I’ve recently tried making my old recipes using <a href="/recipe/whole-wheat">whole grain substitutions</a>
and this is one that I think turns
out beautifully. The incredibly simple sauce (or lack thereof) is enhanced by
the chewier texture of the whole wheat pasta. I get my whole wheat pasta fresh
from Russo’s in the East Village, but you can also find some great whole grain
pastas online. I particularly like the <a href="https://amazon.com/B00MOW54VM?tag=foodimade-20">Sfoglini brand</a>, which you can find in many specialty
grocery stores, or online.</p>
<p>You can make this with any long noodle, such as linguini. It’s even better if
you can find something with a little texture such as a Bucatini or Mafaldini.</p>https://foodimade.com/instant-pot-molten-chocolate-cake/https://foodimade.com/instant-pot-molten-chocolate-cake/Sun, 23 Sep 2018 00:00:00 GMT<p>Molten chocolate cake was made famous at french restaurants like Jean Georges-
they are characterized by a firm exterior with a gooey chocolate center when
you break into them. It’s difficult to get this level of nuance with an oven,
but using the steam function on your Instant Pot makes this a fairly quick and
easy dessert to throw together.</p>
<p>I’ve scaled the recipe down to make about 2 small ramekin desserts at a time,
but you can make more and refrigerate the batter if you have leftover.</p>https://foodimade.com/melted-chocolate/https://foodimade.com/melted-chocolate/Sun, 23 Sep 2018 00:00:00 GMT<p>A double boiler, water bath, or
<a href="https://en.wikipedia.org/wiki/Bain-marie">bain-marie</a> is the easiest way to
melt chocolate on a stove. By not applying direct heat to the chocolate, you
don’t risk burning the chocolate or having it clump up.</p>
<p>You can buy special pots that let you do a double boil method, or you can find
a large heatproof bowl that is wider than your saucepan (that’s the method I’ve
pictured here).</p>https://foodimade.com/poached-cod-tomato-saffron-broth/https://foodimade.com/poached-cod-tomato-saffron-broth/Sun, 23 Sep 2018 00:00:00 GMT<p>Mark Bittman published <a href="https://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html">a simple guide to cooking fish in a variety of
ways</a>. While I’ve
used cod in this recipe, he notes specifically that you can use “cod, catfish,
sea bass, halibut, grouper, tilefish, haddock, some form of snapper” and that
the recipes should be largely unchanged regardless of the fish.</p>
<p>Of all the preparations I find the poached method to be the most consistent as
it doesn’t really vary too much based on the thickness of the fish, or the heat
of your gas stove. I’ve modified his recipe slightly and reduced the quantity
of fennel and added some garlic and black pepper.</p>
<p>You can see my writeup of one of his other poached fish methods, such as in a
<a href="/recipe/fish-zucchini-curry">Coconut Curry over Zucchini</a>.</p>https://foodimade.com/dutch-oven/https://foodimade.com/dutch-oven/Sun, 23 Sep 2018 00:00:00 GMT<p>Enameled Cast Iron is a little tricky to recommend because it is a very
expensive item, and it requires very specific care. You can’t use any metal
utensils when stirring this pot, and it has to be cleaned by hand rather than
machine washed.</p>
<p>That being said, nothing is better for braising meats, poaching fish, or making
a soup.</p>https://foodimade.com/hand-mixer/https://foodimade.com/hand-mixer/Sun, 23 Sep 2018 00:00:00 GMT<p>An immersion blender like the Breville can serve a number of purposes and
doesn’t take a lot of counter top space so it can fit a lot of needs in a small
kitchen. All of the food elements detach from the electrical elements so you
can dishwash the important parts.</p>https://foodimade.com/brown-rice/https://foodimade.com/brown-rice/Sat, 22 Sep 2018 00:00:00 GMT<p>Even though the Instant Pot has a “Rice” function, it is not suitable for brown
rice as it cooks at a lower temperature setting. I use these timings above and
the normal high pressure setting to cook perfect Brown Rice every time.</p>https://foodimade.com/rolled-oat-pancakes/https://foodimade.com/rolled-oat-pancakes/Sat, 22 Sep 2018 00:00:00 GMT<p>I love pancakes and heard a lot about these “Viking Waffles” made to be high
protein and with oat flour, which is higher in protein and healthy fats than
other grains. It also happens to be gluten-free. Rolled oats are a great source
of fiber and nutrients, and are linked with a reduced risk of heart disease.</p>
<p>It’s extremely easy if you have a food processor or a blender to throw these
ingredients in and have a quick, healthy, and tasty breakfast with very little prep.</p>
<p>You can add other ingredients to change it up, like blueberries or chocolate
chips.
<a
class="gatsby-resp-image-link"
href="/static/016991927cda28e4e810845e12eccc7f/455d9/blueberries.jpg"
style="display: block"
target="_blank"
rel="noopener"
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style="width: 100%; height: 100%; margin: 0; vertical-align: middle; position: absolute; top: 0; left: 0; box-shadow: inset 0px 0px 0px 400px white;"
alt="Blueberry pancakes"
title=""
src="/static/016991927cda28e4e810845e12eccc7f/f8fb9/blueberries.jpg"
srcset="/static/016991927cda28e4e810845e12eccc7f/e8976/blueberries.jpg 148w,
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</span>
</a>
</p>https://foodimade.com/burmese-garlic-noodles/https://foodimade.com/burmese-garlic-noodles/Sat, 21 Jul 2018 00:00:00 GMT<p>Fried garlic noodles are extremely popular in many Asian cuisines- they’re a
staple at many popular Vietnamese restaurants, such as PPQ in San Francisco.
The Burmese version of this dish is similar, but browns the garlic instead of
leaving it raw and doesn’t include cheese. I prefer this with a wide, flat egg noodle.</p>
<p>You can enjoy this dish as a side, or you can mix in meat such as roast pork.</p>https://foodimade.com/chia-pudding/https://foodimade.com/chia-pudding/Fri, 20 Jul 2018 00:00:00 GMT<p>Chia seeds are high in fiber and anti-oxidants, and add a great bit of texture
to a mixture of yogurt and almond milk. They can be prepared in advance and
make a quick and easy healthy breakfast. I was sent <a href="https://www.foodnetwork.com/recipes/giada-de-laurentiis/chia-seed-pudding-3362661">this
recipe</a>
from a friend based on Giada De Laurentiis’ recipe from Food Network magazine
and modified it to use a little less maple syrup. I’m also using blackberries
here but you can use any fruit you like.</p>
<p>I like to buy the prepackaged almond milk and yogurt containers so I can just
mix everything together without having to measure very much.</p>https://foodimade.com/fried-garlic/https://foodimade.com/fried-garlic/Wed, 18 Jul 2018 00:00:00 GMT<p>This recipe is for fried garlic chips, a garnish for many burmese dishes, and also produces a fragrant garlic oil which can be used as a dressing in many burmese salads and noodle dishes.</p>
<p>
<a
class="gatsby-resp-image-link"
href="/static/ccebf0313f971e8c8dfc9f4ccce05cb1/455d9/garlic-oil.jpg"
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target="_blank"
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>
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class="gatsby-resp-image-wrapper"
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style="width: 100%; height: 100%; margin: 0; vertical-align: middle; position: absolute; top: 0; left: 0; box-shadow: inset 0px 0px 0px 400px white;"
alt="Garlic Oil"
title=""
src="/static/ccebf0313f971e8c8dfc9f4ccce05cb1/f8fb9/garlic-oil.jpg"
srcset="/static/ccebf0313f971e8c8dfc9f4ccce05cb1/e8976/garlic-oil.jpg 148w,
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sizes="(max-width: 590px) 100vw, 590px"
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</span>
</span>
</a>
</p>https://foodimade.com/char-siu/https://foodimade.com/char-siu/Tue, 17 Jul 2018 00:00:00 GMT<p>Char Siu barbecued pork is a staple of chinese cooking. You can eat it as an
appetizer or as a component in a noodle or fried rice dish.</p>https://foodimade.com/chamomile-hot-toddy/https://foodimade.com/chamomile-hot-toddy/Mon, 16 Jul 2018 00:00:00 GMT<p>This is a cocktail described by London-based cocktail artist Bobby Hiddleston
to provide a mildly alcoholic drink to aid sleep quality. Chamomile is often
used for its calming effects and has general health benefits, and the
combination with a hot whiskey cocktail adds to the mildly sedative effects.
More importantly, it tastes good!</p>https://foodimade.com/bread-pudding/https://foodimade.com/bread-pudding/Wed, 11 Jul 2018 00:00:00 GMT<p>I’m not usually a fan of making dessert as the recipes usually have to be
extremely precise and don’t allow for much improvization. I like bread pudding
because the recipe is pretty forgiving and allows for a lot of different
customizations.</p>
<p>Usually a bread pudding recipe calls for raisins, but I prefer to use dried
blueberries. I also prefer to use almond milk to regular milk, just because I
always have it on hand and it adds an interesting flavor.</p>https://foodimade.com/potato-fried-rice/https://foodimade.com/potato-fried-rice/Wed, 11 Jul 2018 00:00:00 GMT<p>Fried rice is an extremely flexible recipe that can accomodate many different
types of meats and leftovers. I made this recipe with ground pork but you can
use any ground meat, or even whole shrimp.</p>
<p>The preferred type of rice is actually leftover rice that has been cooked the
day before. If you do cook fresh rice to make this recipe, you want to reduce
the water slightly so the resulting rice is slightly dry.</p>
<p>This variant is one my uncle came up with that adds thinly sliced potatoes to
add texture and variety to the dish, however non-traditional.</p>https://foodimade.com/beef-and-broccoli/https://foodimade.com/beef-and-broccoli/Sat, 07 Jul 2018 00:00:00 GMT<p>Beef and Broccoli is a staple “American Chinese” dish, and while it’s not
terribly authentic, it is a quick and tasty dish that highlights the
stir-frying technique commonly associated with Chinese style wok cooking.</p>
<p>The trickiest part of this dish is to keep the ingredients moving over high
heat and to make sure that the two primary ingredients are both correctly
cooked. Adding an element too early or late will result in one of the
ingredients being over or under-cooked.</p>
<p>I add almond slivers at the end to add a bit of crunch, and I like to garnish
with a spicy element, such as crushed red peppers, or a spicy flavored salt.</p>https://foodimade.com/summer-corn-pasta/https://foodimade.com/summer-corn-pasta/Thu, 05 Jul 2018 00:00:00 GMT<p>This is a light pasta dish with no sauce, but flavored through bacon fat, and
bright summer vegetables.</p>https://foodimade.com/kiam-chai-soup/https://foodimade.com/kiam-chai-soup/Tue, 26 Jun 2018 00:00:00 GMT<p>This is a great homestyle chinese recipe that can use any leftover poultry
bones. The mustard greens provide a great texture and crunch and a sourness to
balance the fatty duck broth.</p>https://foodimade.com/burmese-rainbow-salad/https://foodimade.com/burmese-rainbow-salad/Mon, 25 Jun 2018 00:00:00 GMT<p>My favorite traditional burmese salad is called Kyaukswe Lethoke, literally
translated to “Noodles mixed with your hands”. The salad calls for a wide
variety of shredded ingredients and is made much easier with the use of an
electric food processor with a julienne blade, or a mandolin slicer. The key to
this salad is the balance between sour, salty, spicy, and umami dressing
elements. Traditionally this salad will use fish sauce for saltiness and dried
shrimp powder for umami flavor, but these can be omitted to make the salad
vegetarian, in which case I suggest adding a mushroom flavored salt to make up
for both ingredients.</p>
<p>I love to make this salad for gay pride in particular and play up the “rainbow”
elements of the dish. The red comes from the chili powder and the rice which is
flavored with sriracha. The orange color will come from carrots, and I like to
get multicolored carrots to add yellow and purple colors as well to expand the
spectrum. Green will come from cilantro and bean sprouts. Blue/purple will come
from red cabbage.</p>
<p>Tip: You can peel the potatoes easily by scoring the middle of the potato
before you boil them (as seen
<a href="http://www.huffingtonpost.com/2015/04/13/best-way-to-peel-potatoes_n_7057660.html">here</a>)</p>https://foodimade.com/iced-coffee/https://foodimade.com/iced-coffee/Sat, 23 Jun 2018 00:00:00 GMT<p>Steeping coarsely ground coffee in cold water overnight will create cold brew
coffee, which produces a much less bitter and more nuanced and flavorful iced
coffee than a traditional coffee brewed with hot water.</p>
<p>I’ve switched up my method to use the
<a href="%7B%25%20include_cached%20amazon-link.html%20asin=&#x27;B01HIT0VMW&#x27;%20%25%7D">Zell Cold Brew coffee maker</a>
which can work with an 64-oz mason jar and makes the process of brewing much
simpler and easier to manage. Even though I’ve included weights and measures
here, I don’t actually measure anything I just fill up the coffee maker with
coffee in the correct compartment and water to fill the mason jar, and the next
morning I simply remove the Zell filter and rinse it quickly and I’m done.</p>https://foodimade.com/shrimp-with-green-beans/https://foodimade.com/shrimp-with-green-beans/Sat, 02 Jun 2018 00:00:00 GMT<p>This is a healthy and simple stir-fry recipe my Mom used to make. You can make
it with any variety of shrimp, including baby shrimp or prawns. The green beans
can also be substituted for okra.</p>https://foodimade.com/foil-wrapped-salmon/https://foodimade.com/foil-wrapped-salmon/Thu, 31 May 2018 00:00:00 GMT<p>This is an incredibly simple, healthy, almost zero-prep meal that can be made
easily in about 30 minutes. The salmon packets can even be prepared and folded
ahead of time so they can just go directly in the oven right before you’re
ready to eat.</p>
<p>The cooking method is extremely forviging and flexible so this works with a
variety of different fish and vegetables. I have used snapped asparagus spears
instead of the spinach, and various different fleshy white fish in place of the
salmon, and it always turns out great.</p>https://foodimade.com/pumpkin-cake/https://foodimade.com/pumpkin-cake/Thu, 31 May 2018 00:00:00 GMT<p>Chinese turnip cake or “Luo bo gao” is a staple of Dim Sum restaurants.
However, in my family the recipe was always made with pumpkin. The consistency
of these cakes is much denser and firmer and I like to eat them almost like
chips with a spicy dipping sauce such as Sriracha.</p>
<p>The cake can be sliced however you want. I usually slice in thin squares as pictured above, but you can change up the presentation and slice into large “fries”. as well.</p>
<p>
<a
class="gatsby-resp-image-link"
href="/static/feb2a7392caa9689f68fad4e513276b6/01800/pumpkin-cake-fries.jpg"
style="display: block"
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>
<span
class="gatsby-resp-image-wrapper"
style="position: relative; display: block; max-width: 590px; margin-left: auto; margin-right: auto;"
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<img
class="gatsby-resp-image-image"
style="width: 100%; height: 100%; margin: 0; vertical-align: middle; position: absolute; top: 0; left: 0; box-shadow: inset 0px 0px 0px 400px white;"
alt="You can also cut them up as fries"
title=""
src="/static/feb2a7392caa9689f68fad4e513276b6/f8fb9/pumpkin-cake-fries.jpg"
srcset="/static/feb2a7392caa9689f68fad4e513276b6/e8976/pumpkin-cake-fries.jpg 148w,
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sizes="(max-width: 590px) 100vw, 590px"
/>
</span>
</span>
</a>
</p>https://foodimade.com/meatball-congee/https://foodimade.com/meatball-congee/Tue, 29 May 2018 00:00:00 GMT<p>I like to make this meatball congee for a homestyle, easy to make meal that is
great when it’s cold out or when you’re feeling under the weather.</p>
<p>The meat can be pork, chicken, or turkey.</p>
<p>I use a ratio of 6 or 7 parts liquid to 1 part rice when I make congee with brown
rice. With white rice the ratio should be closer to 8:1.</p>https://foodimade.com/short-rib-ragu/https://foodimade.com/short-rib-ragu/Sun, 01 Apr 2018 00:00:00 GMT<p>This is another of the Frank Prisinzano recipes that I’ve sort of been able toscrape from his various Instagram or Snapchat streams. He usually refers to
it as his ”<a href="http://frankprisinzano.tumblr.com/post/144765682247/the-ragu-ways-of-ragusundays-laying-down-the">Sunday
Ragú</a>”
because it takes all day to cook. The meat can vary a lot, and if you’re
using a fatty meat like Short Rib you will want to put the slow cooker on the
higher temperature setting to really break down the connective tissue.</p>
<p>Frank calls for the use of “Passata Di Pomodoro” which is strained, pureed
tomatoes. It is sometimes difficult to find at American supermarkets, so if
you can’t find it, you can use a can of crushed tomatoes.</p>
<p>As you might notice, I love Frank’s pasta recipes, including this one as well
as his <a href="/recipe/pasta-with-peas-and-pureed-tomatoes">Pasta with Peas</a>, <a href="/recipe/cacio-e-pepe">Cacio
e Pepe</a>, and his <a href="/recipe/broccoli-garlic-spaghetti">Broccoli Garlic
Spaghetti</a>.</p>https://foodimade.com/pasta-with-peas-and-pureed-tomatoes/https://foodimade.com/pasta-with-peas-and-pureed-tomatoes/Fri, 23 Mar 2018 00:00:00 GMT<p>Celebrated East Village Italian Chef Frank Prisinzano lovingly describes his
“Pasta with Peas” lovingly on his
<a href="http://frankprisinzano.tumblr.com/post/133684351777/lunch-for-the-kids-pasta-with-peas-bacon">tumblr</a>
and Instagram, but he doesn’t specify any measurements or timing as he does a
lot of his cooking by feel. For us more OCD chefs, I’ve taken a stab at
writing down measurements and timings that have worked for me.</p>
<p>Frank calls for the use of “Passata Di Pomodoro” which is strained, pureed
tomatoes. It is sometimes difficult to find at American supermarkets, so if
you can’t find it, you can use a can of crushed tomatoes or tomato sauce.</p>
<p>The sauce is a chunky, rustic sauce with tons of flavor due to the long
simmering time. I like to add bacon to give it a smoky characteristic. I like
to make this with Fusilli, but you can use Shells or any short pasta you
like.</p>
<p>You might have noticed I love Frank’s pasta recipes, including this one as
well as his <a href="/recipe/broccoli-garlic-spaghetti">Broccoli Garlic Spaghetti</a>,
<a href="/recipe/cacio-e-pepe.md">Cacio e Pepe</a>, and his <a href="/recipe/short-rib-ragu">Short Rib
Ragú</a>.</p>https://foodimade.com/barley-soup/https://foodimade.com/barley-soup/Sun, 11 Feb 2018 00:00:00 GMT<p>When I have leftover chicken or turkey bones, either after Thanksgiving, or
after ordering rotisserie chicken, I love to make this hearty soup.</p>https://foodimade.com/kung-pao-chicken/https://foodimade.com/kung-pao-chicken/Sat, 03 Feb 2018 22:12:03 GMT<p>One of my favorite Chinese dishes to cook is not terribly authentic, but is
delicious, and easy to make. Kung Pao Chicken is a takeout chinese special
and if you cook it at home you can skip the sugar and reduce the corn starch
that make it unhealthy to order out. I’ve adapted <a href="http://www.seriouseats.com/recipes/2014/07/takeout-style-kung-pao-chicken-diced-chicken-peppers-peanuts-recipe.html">this
recipe</a>
from Serious Eats and reduced the sugar and added sichuan peppercorns for
more of the <em>mala</em> spice.</p>
<p>Stir frying in a wok requires extremely high heat and constant movement of
the items to keep things from burning and to make sure that everything is
cooked evenly. You want to chop all your ingredients to be roughly the same
size so that nothing ends up undercooked or tough. I like to serve this over
brown rice or quinoa.</p>
<p>One other tip is to make sure you try to use dark soy sauce, which has a much
richer and more intense flavor than regular soy sauce. If you can’t find dark
soy you can use regular soy sauce but you may need to add more sauce, to
taste.</p>https://foodimade.com/sausage-kale-and-white-bean-stew/https://foodimade.com/sausage-kale-and-white-bean-stew/Mon, 22 Jan 2018 00:00:00 GMT<p>This is a quick meal that doesn’t require a lot of prep and can be easily
prepared and cooked in about an hour, so it’s a great option for a busy
weeknight.</p>https://foodimade.com/pot-stickers-pan-fried-dumplings/https://foodimade.com/pot-stickers-pan-fried-dumplings/Tue, 09 Jan 2018 00:00:00 GMT<p>This isn’t a recipe as much as a way to document the precise cooking method I use for steam/frying
frozen dumplings. Getting the right balance of crispiness and chewiness in a
dumping requires some practice. The method I was taught to use is to first
pan fry the frozen dumplings on a very high heat- the high heat will crisp
the outside and prevent the frozen dumpling skin from melting gradually and
ripping in the pan.</p>
<p> In New York City, I like to buy my dumplings at <a href="https://ny.eater.com/2017/10/19/16505242/lan-zhou-chinatown-nyc-reopening">Lanzhou Hand Pulled
Noodles</a>
in Chinatown, or at Fu Zhou dumplings in the Lower East Side.</p>https://foodimade.com/white-chicken-chili/https://foodimade.com/white-chicken-chili/Thu, 28 Dec 2017 00:00:00 GMT<p>I love this recipe because it is simple, comforting, and builds a really rich,
complex flavor with a small set of ingredients and a very quick cook time. I’ve
used the Instant Pot’s pressure cooker setting to speed up the time and make
the chicken super tender, but you can also make this in a normal stock pot or
dutch oven, in which case you can just increase the chicken stock by 1 cup and
increase the cook time with all ingredients from 10 minutes to 20.</p>https://foodimade.com/broccoli-garlic-spaghetti/https://foodimade.com/broccoli-garlic-spaghetti/Sun, 17 Dec 2017 00:00:00 GMT<p>This is a dish I’ve enjoyed many times at <a href="http://www.frankrestaurant.com/">Frank’s</a> in the East
Village. Frank Prisinzano, the chef himself, outlines some of the specific
techniques he uses in <a href="http://frankprisinzano.tumblr.com/post/76166348017/spaghetti-broccoli-garlic-and-oil-delivery">his blog post
here</a>,
and I’ve done my best to try and recreate the remaining steps here. I love
Frank’s pasta recipes, including this one as well as his <a href="/recipe/pasta-with-peas-and-pureed-tomatoes">Pasta with
Peas</a>, <a href="/recipe/cacio-e-pepe">Cacio e
Pepe</a>, and his <a href="/recipe/short-rib-ragu">Short Rib
Ragú</a>.</p>
<p> I recently read the cookbook/biography <a href="https://amazon.com/dp/1476753830?tag=foodimade-20">Salt, Fat, Acid,
Heat</a> and really enjoyed
the description of how those four elements are the key thing to think about
when considering any recipe. The author, Samin Nosrat, breaks down all
cooking techniques and recipes into their interactions with those four key
ingredients. The book made me think of this specific dish in that it is so
simple- it uses so few ingredients and steps that the four elements are
showcased beautifully.</p>
<p> <a href="https://amazon.com/dp/1476753830?tag=foodimade-20">
<span
class="gatsby-resp-image-wrapper"
style="position: relative; display: block; max-width: 590px; margin-left: auto; margin-right: auto;"
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<span
class="gatsby-resp-image-background-image"
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</a></p>https://foodimade.com/ragu-bolognese-sauce/https://foodimade.com/ragu-bolognese-sauce/Thu, 14 Dec 2017 00:00:00 GMT<p>A good sauce is a simple combination of ingredients like ground meat, aromatic
vegetables, and a base tomato sauce. If you have made the <a href="/recipe/marinara-tomato-sauce">tomato
sauce</a> recipe I provided you can use that, but
if not a store bought one will be fine.</p>https://foodimade.com/omelet/https://foodimade.com/omelet/Mon, 11 Dec 2017 00:00:00 GMT<p>My recipe for an omelet is pretty standard and simple but I wanted to write it down
so I could tweak and improve it.</p>
<p>I add pretty much any leftover vegtables or meat in this omelet, but it’s
also good as a simple cheese omelet.</p>
<p>You can also check out my recipe for a <a href="/recipe/french-omelette">French
Omelette</a> for a slightly different style of omelette.</p>https://foodimade.com/marinara-tomato-sauce/https://foodimade.com/marinara-tomato-sauce/Sat, 09 Dec 2017 00:00:00 GMT<p>A chunky, spicy tomato sauce is the base for many different Italian dishes we cook. This is a fairly traditional Sicilian marinara sauce - there’s no butter or onions in the sauce itself and the result is a bright tomato sauce with lots of flavor.</p>
<p>This sauce is a base ingredient in a lot of my other dishes including:</p>
<ul>
<li><a href="/recipe/lasagna">Lasagna</a></li>
<li><a href="/recipe/ragu-bolognese-sauce">Ragu Bolognese Sauce</a></li>
</ul>https://foodimade.com/lasagna/https://foodimade.com/lasagna/Sat, 09 Dec 2017 00:00:00 GMT<p>I like to use the “no boil” lasagna noodles, but I’ve found that you can even use the normal lasagna noodles and not pre-boil them before making this lasagna. There’s enough liquid and time and heat to cook the noodles through even if you start with them dry.</p>
<p>I like to use a mix of smoked and fresh unsalted mozzarella to give a nice depth of flavor. For the grated cheese I’ve used pecorino but any blend of grated cheeses will work.</p>https://foodimade.com/pan-roasted-salmon/https://foodimade.com/pan-roasted-salmon/Mon, 04 Dec 2017 00:00:00 GMT<p>This is the quickest weeknight meal I make, I just grab salmon and maybe a bed of greens and I can have dinner on the table in about 15 minutes. I’ve adapted a lot of the technique from <a href="http://www.seriouseats.com/2017/01/how-to-pan-fry-salmon-fillets.html">Serious Eats</a>.</p>
<p><i>Pro-tip!</i> Cooking an oily fish will make your cast iron smell and make
everything you cook in it taste funny for a while! Deodorize the pan
immediately after you use it by putting the empty pan on a medium hot stove for
about 15 minutes (h/t <a href="https://www.cooksillustrated.com/how_tos/6499-deodorizing-cast-iron">Cook’s Illustrated</a>).</p>https://foodimade.com/potato-parsnip-egg-breakfast-hash/https://foodimade.com/potato-parsnip-egg-breakfast-hash/Sun, 03 Dec 2017 00:00:00 GMT<p>I had leftover potatoes and parsnips from the <a href="/recipe/instant-pot-lamb-stew">Lamb Stew</a> I made the other day and decided to chop them up and make a hash for breakfast today. This is a great leftover dish cause you can just use most vegetables you have lying around on the weekend, for example I’ll add red or green bell peppers if I have them handy.</p>https://foodimade.com/bacon-egg-and-cheese/https://foodimade.com/bacon-egg-and-cheese/Sat, 02 Dec 2017 22:12:03 GMT<p>In New York, the Bodega egg sandwich is a beautiful thing to see, and it’s easy to recreate at
home. I recommend using a <a href="/equipment/cast-iron-skillet">heavy cast iron
skillet</a> and a really <a href="https://amazon.com/dp/B00004OCL8?tag=foodimade-20">thin, flexible
spatula</a>.</p>
<p>We add water to the egg mixture so it can spread very thin, similar to how
you might make a crepe. We are going to fold the egg over on itself multiple
times, and the desired goal is to get “lamination” so when you cut into the
sandwich you will see the distinct layers of egg with the cheese and meat
mixed throughout.</p>
<p>You can leave out the canadian bacon if you like, or add chopped up bits of
crispy bacon instead.</p>
<p>More recently I’ve been experimenting with serving this on a <a href="/recipe/whole-wheat">whole
wheat</a> roll and I’ve been really pleasantly surprised by the
texture, although the end effect is something different than what you’d find
at a bodega.
<img src="/recipe/whole-wheat/whole-wheat-breakfast-sandwich.jpg" alt="whole wheat breakfast sandwich"></p>https://foodimade.com/instant-pot-lamb-stew/https://foodimade.com/instant-pot-lamb-stew/Fri, 01 Dec 2017 00:00:00 GMT<p>This is a rustic french lamb stew that I like to make with large chunks of root
vegetables. It’s hearty enough that it can be served as a meal on its own
without bread.</p>
<p>I’ve gotten some ingredient inspiration from <a href="https://www.foodandwine.com/recipes/lamb-stew-root-vegetables">Food &#x26; Wine
Magazine</a> but
simplified some of the preparation and made it usable in an Instant Pot which
cuts the cook time down from 3 hours to just about an hour.</p>
<p>If you don’t have an Instant Pot, you can also use a dutch oven and simmer it
on low heat on a stovetop or in the oven for 3 hours.</p>https://foodimade.com/dan-bauk-chicken-and-rice/https://foodimade.com/dan-bauk-chicken-and-rice/Wed, 29 Nov 2017 22:12:03 GMT<p>The Burmese dish Dan Bauk is very similar to the Indian Biriyani. While the
chicken curry and rice are normally prepared separately and baked afterwards, I
wanted to try making it in the Instant Pot. It’s also normally prepared in
giant buffet portions, but this is scaled down to serve 6-8 people.</p>
<p>I’ve taken a lot of timing advice from articles like <a href="http://ministryofcurry.com/chicken-biryani-instant-pot/">this one from Ministry of
Curry</a> and <a href="http://www.hippressurecooking.com/pressure-cooker-chicken-and-rice-one-pot-meal/">this
one</a>
from Hip Pressure Cooking.</p>https://foodimade.com/baking-sheet/https://foodimade.com/baking-sheet/Wed, 01 Nov 2017 00:00:00 GMThttps://foodimade.com/pressure-cooker/https://foodimade.com/pressure-cooker/Wed, 01 Nov 2017 00:00:00 GMT<p>Pressure cookers have long been staples in South and East Asian kitchens- by cooking at a higher pressure you can reduce cooking time on recipes that normally take a long time— beans and tough meats are both great candidates for pressure cooking.</p>
<p>I’ve used both electric versions and stovetop versions and they’re both great. I ultimately recommend the Instant Pot, which is good for both <a href="/equipment/slow-cooker">Slow Cooker</a> and Pressure Cooker recipes, because it is a great space saver. </p>https://foodimade.com/cast-iron-skillet/https://foodimade.com/cast-iron-skillet/Wed, 01 Nov 2017 00:00:00 GMT<p>A properly seasoned cast iron pan will have a dark shiny black surface that provides a naturally nonstick surface. The seasoning of a cast iron pan is a polymerized layer of oil that prevents food particles from sticking to the material of the pan. The seasoning is created by coating the surface in a thin layer of oil and then heating it in a hot oven until it dries. Once completed, the seasoning layer cannot be easily removed.</p>
<h2>Normal Use and Care</h2>
<p>If properly used and maintained a cast iron skillet will last a lifetime. Cooking acidic foods such as tomatoes, will deteriorate the seasoned coating of your pots and pans. You will want to use care in cleaning the cast iron after cooking- don’t soak it in water or the seasoning layer can be destroyed and the pan can rust.</p>
<p>Immediately after every use, I liked to quickly rinse the pan with water and scrub with a brush or coarse sea salt. Most people recommend not using soap in the pan as the emulsification can degrade the seasoning layer.</p>
<h2>Reseasoning</h2>
<p>Reseason your cast iron skillet periodically to restore the non-stick layer of polymerized oils. Rub the skillet with a thin layer of vegetable oil, if you use too much the oil will pool and get sticky. Place the skillet upside down in the oven at 400 degrees for 1 hour.</p>https://foodimade.com/slow-cooker/https://foodimade.com/slow-cooker/Wed, 01 Nov 2017 00:00:00 GMT<p>A slow cooker is a great tool for a busy home chef. You can throw a lot of ingredients into the pot in the morning and set it to be ready when you get home from work.</p>
<p>I ultimately recommend the Instant Pot, which is good for both Slow Cooker and <a href="%7B%25%20link%20_equipment/pressure_cooker.md%20%25%7D">Pressure Cooker</a> recipes, because it is a great space saver. In addition to those two functions, it also has a simple Sauté mode, which you will use because for a lot of these meat based recipes you will want to brown the meat before slow cooking.</p>https://foodimade.com/creamy-chicken-pasta/https://foodimade.com/creamy-chicken-pasta/Mon, 15 May 2017 23:12:03 GMT<p>This is a clone of a recipe I’ve enjoyed at Ruby’s Cafe in SoHo. The goal is a garlicky cream sauce that doesn’t feel too heavy.</p>
<p>
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</p>https://foodimade.com/instant-pot-beef-stew/https://foodimade.com/instant-pot-beef-stew/Sun, 07 May 2017 23:12:03 GMT<p>This is a hearty beef stew that doesn’t require a lot of prep work. Using a pressure cooker like the <a href="http://kit.com/2xDinner/2x-chef-kit/131264-instant-pot-ip-duo60">Instant Pot</a> cuts the cooking time in half.</p>
<p>If you don’t have a pressure cooker, you can use almost the exact same instructions, although instead of pressure cooking the liquid for 75 minutes, you can simmer it on the stovetop on low for 3 hours.</p>
<p>I originally started with <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-stew-recipe">Giada de Laurentiis’s</a> Chicken Stew Recipe from the Food Network and modified the cooking time and some of the ingredients for beef, but I also highly recommend her version of the stew if you prefer chicken.</p>https://foodimade.com/blackened-brussels-sprouts/https://foodimade.com/blackened-brussels-sprouts/Sun, 07 May 2017 22:12:03 GMT<p>This is a simple side dish that never fails to please. The sprouts are a great,
hearty side dish, a simple snack, or can even be a component in other dishes.</p>
<p>Blanching the brussels sprouts removes the bitterness but if you want to
simplify you can skip that step and bake for an additional 5 minutes.</p>https://foodimade.com/chicken-tikka-masala/https://foodimade.com/chicken-tikka-masala/Sun, 07 May 2017 22:12:03 GMT<p>I love Chicken Tikka Masala and have found various versions of it for a slow cooker that I’ve adapted
and tweaked from various original sources, including <a href="https://cooking.nytimes.com/recipes/1016754-butter-chicken">The New York
Times</a>, <a href="http://www.thekitchn.com/recipe-slow-cooker-chicken-tikka-masala-recipes-from-the-kitchn-211284">The
Kitchn</a>
and <a href="http://www.skinnytaste.com/skinny-chicken-tikka-masala/">SkinnyTaste</a>.</p>https://foodimade.com/pasta-frittata/https://foodimade.com/pasta-frittata/Sat, 06 May 2017 22:12:03 GMT<p>I’ve adapted this <a href="https://cooking.nytimes.com/recipes/6791-pasta-frittata">Mark Bittman NYTimes Recipe</a> many times using either leftover pasta from previous dinners, or a box of mac and cheese from the cupboard.</p>
<p>The resulting frittata is a great breakfast dish or side snack- If it’s done right the egg should end up being soft and custardy and the pasta should be slightly al dente.</p>
<p><amp-img width="600" height="464" layout="responsive" src="{{ site.baseurl }}/./pasta-frittata-cutting-board.jpg" alt="pasta fritatta on a cutting board"></amp-img></p>
<p>This dish is extremely versatile and works with a variety of leftover pastas, meats, or vegetables.</p>https://foodimade.com/ono-kyauk-swe-burmese-chicken-curry-soup-noodles/https://foodimade.com/ono-kyauk-swe-burmese-chicken-curry-soup-noodles/Mon, 24 Apr 2017 22:12:03 GMT<p>This is a popular traditional Burmese Coconut Noodle Soup Recipe. I’m using an electric slow cooker (the <a href="https://kit.com/2xDinner/2x-chef-kit/131264-instant-pot">Instant Pot</a>) to simplify a family recipe while still allowing the soup to develop a rich, complex flavor.</p>
<p>
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The soup broth gets its distinctive rich orange color from the blend of turmeric, paprika, and chili powder.</p>
<p>
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Burmese dishes are often served with a variety of garnishes table-side and each diner can add them liberally based on their preferences.</p>https://foodimade.com/fujian-style-fried-noodles/https://foodimade.com/fujian-style-fried-noodles/Sun, 23 Apr 2017 22:12:03 GMT<p>This is my Dad’s recipe for fujian style egg noodles that I’ve adapted to be easy to
cook on weeknights. Though the recipe calls for ground pork you can
substitute ground beef, ground chicken, shrimp, or tofu. It works best with
fresh packaged egg noodles either from a Chinese or Japanese market.</p>